Parsley Pesto
This can be used in countless ways, and unlike Classic Pesto it can be made year-round because of the availability of parsley. We like this best on sandwiches and panini. The variation with
tasty capers with turkey or pork, in particular.
Ingredients
- 2 cups packed flat-leaf parsley leaves
- 3 garlic cloves
- 2 tablespoons walnuts
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Wash and pat the parsley leaves dry. Peel and trim the garlic.
- Put the parsley, garlic, walnuts, salt, and pepper in a food
- processor and process until finely chopped. With the motor running, pour the olive oil through the feed tube into the machine in a slow stream, and blend to a smooth emulsion.
- Transfer the pesto to a serving bowl. Keeps, covered, in a container in the refrigerator for 1 week.